PATRIZIA SFERRUGGIA
AZZANO DECIMO
Summary
Hotel Director with good knowledge in the field of cruises in various markets and strong motivation to grow professionally in the role. I can count on good organizational and time management skills. It knows how to fit in without too much difficulty in new working contexts thanks to team spirit and excellent listening and communication skills. I have 15 years of experience in cruise ships and team management. It stands out for its ability to accurately identify the company’s operational needs and develop solutions to cut costs, improve profits and increase customer satisfaction. Organizational leadership, strong negotiating skills and strong motivation combined with a spirit of adaptation and solid management and operational skills at the service of the company to achieve the objectives set. Diligent team player committed to providing exceptional guest services by directing staff, managing individual and group bookings and resolving common customer service issues. In-depth knowledge of hospitality industry and business administration. Determined, recent graduate with hospitality management degree. Highly effective in greeting guests and resolving issues. Looking for position in hospitality industry focused on providing exceptional service. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
34
34
years of professional experience
Work History
Hotel Director
Costa Crociere S.p.A
03.2016 - Current
- Genova
- Use of communicative methodologies able to facilitate the relationship with the different interlocutors
- Rapid proposal of solutions to unforeseen and problematic in the work activity
- Management of the entrusted team and assignment of assignments
- Search for customer satisfaction through a high level of attention to service
- Performing tasks outside of your role to support colleagues and structure
- Definition of operating modalities aimed at achieving the assigned objectives
- Carrying out activities paying attention to detail and ensuring precision in execution
- Collaboration with colleagues in the execution of assigned tasks
- Execution of activities aimed at personal and professional improvement
- Careful listening to indications and requests, proceeding to the proposal of targeted actions.
F&B Director
Costa Crociere S.p.A
02.2012 - 03.2016
- Management of the activities assigned in complete autonomy thanks to the skills gained
- Execution of activities aimed at personal and professional improvement
- Entrusted workload management while maintaining calm and balance
- Carrying out activities paying attention to detail and ensuring precision in execution
- Management of possible conflicts in the workplace.
- Analyzed consumer trends in order to identify potential opportunities for growth or expansion within the F&B sector.
- Increased overall revenue by developing and executing strategic marketing plans for F&B outlets.
- Conducted regular performance reviews, identifying areas for improvement and implementing appropriate action plans.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Verified prepared food met standards for quality and quantity before serving to customers.
Assistant F&B Director
Costa Crociere S.p.A
12.2010 - 03.2012
- Performing tasks outside of role to support colleagues and structure
- Management of the activities assigned in complete autonomy thanks to the skills gained
- Entrusted workload management while maintaining calm and balance.
- Managed food and beverage budgets, optimizing costs while maintaining exceptional quality standards.
- Developed successful promotions and events to drive sales and create memorable guest experiences.
- Increased overall revenue by developing and executing strategic marketing plans for F&B outlets.
Chef De Partie
Costa Crociere S.p.A
04.2008 - 12.2010
- Monitoring the correct application of hygiene and safety regulations
- Introduction of innovative elements in the preparation of dishes
- Supervision of the preparation of recipes, portioning and serving
- Guarantee of impeccable service and quality
- Realization of alternative recipes for customers with food intolerances
- Preparation and realization of the basic preparations
- Scrupulous organization of the workstations and duties of the kitchen brigade
- Careful preparation of equipment, ingredients and workstations before and after each service
- Staff training on hygiene and health regulations for food preservation
- Planning and verification of cleaning and sanitizing of surfaces and equipment at the end of each activity
- Verification of portioning, quality and presentation of the outgoing dishes
- Support the chef in the preparation of recipes
- Preparation of the dishes according to the number of diners
- Coordination of the preparation of the dishes and the serving
- Training and coaching of apprentices and assistant cooks.
- Evaluated food products to verify freshness and quality.
Chef De Partie
RESTAURANT BISTROT DE VENISE
01.2006 - 03.2008
- Coordination of the preparation of the dishes and the serving
- Creating the menu and experimenting with new recipes
- Supervision of the preparation of recipes, portioning and serving
- Monitoring the correct application of hygiene and safety regulations
- Preparation and realization of the basic preparations
- Support the chef in the preparation of recipes
- Guarantee of impeccable service and quality
- Preparation of the dishes with constant attention to detail and quality
- Scrupulous organization of the workstations and duties of the kitchen brigade
- Verification of portioning, quality and presentation of the outgoing dishes
- Careful preparation of equipment, ingredients and workstations before and after each service.
- Maintained well-organized mise en place to keep work consistent.
- Trained and managed kitchen personnel and supervised related culinary activity.
Chef de cuisine
Fossa Mala Restaurant
03.2004 - 02.2006
- Preparation of the dishes with constant attention to detail and quality
- Complete inventory management, from sending orders to suppliers to receiving and correct storage
- Scrupulous organization of the workstations and duties of the kitchen brigade
- Periodic revision of the menu based on availability and prices of seasonal products
- Verification of portioning, quality and presentation of the outgoing dishes
- Careful preparation of equipment, ingredients and workstations before and after each service
- Staff training on hygiene and health regulations for food preservation
- Change at the time of dishes in the menu to meet the needs or special requests of customers
- Planning and verification of cleaning and sanitizing of surfaces and equipment at the end of each activity
- Sourcing fresh ingredients from local farms thus beating the cost of spending 1%
- Hiring, training and managing the entire kitchen brigade, including dealing with promotions, disciplinary sanctions and performance review
- Performing the entire process of preparing dishes, using authentic and popular recipes that led customers to repeatedly return to the restaurant
- Rapid proposal of solutions to unforeseen and problematic in the work activity
- Definition of operating modalities aimed at achieving the assigned objectives
- Use of communicative methodologies able to facilitate the relationship with the different interlocutors.
Chef de partie
ST. HUBERTUS RESTAURANT 3 star Michelin, S. Cassiano, BZ
06.2004 - 09.2004
- Coordination of the preparation of the dishes and the serving
- Monitoring the correct application of hygiene and safety regulations
- Support the chef in the preparation of recipes
- Preparation and realization of the basic preparations
- Supervision of the preparation of recipes, portioning and serving
- Guarantee of impeccable service and quality
- Preparation of the dishes with constant attention to detail and quality
- Verification of portioning, quality and presentation of the outgoing dishes.
Chef De Partie
ANNA STUBER RESTAURANT 1 star Michelin
12.2002 - 04.2004
- Preparation of the dishes according to the number of diners
- Monitoring the correct application of hygiene and safety regulations
- Coordination of the preparation of the dishes and the serving
- Supervision of the preparation of recipes, portioning and serving
- Guarantee of impeccable service and quality.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Chef de partie
Different Gordon Ramsey's Restaurant
10.2002 - 12.2002
- Monitoring the correct application of hygiene and safety regulations
- Preparation and realization of the basic preparations
- Support the chef in the preparation of recipes
- Guarantee of impeccable service and quality.
Chef de partie
Acquario Restaurant
04.2002 - 09.2002
- (VE)
- Preparation of the dishes according to the number of diners
- Training and coaching of apprentices and assistant cooks
- Realization of alternative recipes for customers with food intolerances
- Creating the menu and experimenting with new recipes
- Preparation and realization of the basic preparations
- Supervision of the preparation of recipes, portioning and serving
- Coordination of the preparation of the dishes and the serving
- Monitoring the correct application of hygiene and safety regulations
- Preparation of the dishes with constant attention to detail and quality
- Staff training on hygiene and health regulations for food preservation
- Planning and verification of cleaning and sanitizing of surfaces and equipment at the end of each activity.
Chef de partie
ROMANTIK HOTEL LA PERLA
12.2001 - 03.2002
- Corvara (BZ)
- Monitoring the correct application of hygiene and safety regulations
- Preparation and realization of the basic preparations
- Introduction of innovative elements in the preparation of dishes
- Support the chef in the preparation of recipes
- Guarantee of impeccable service and quality
- Preparation of the dishes with constant attention to detail and quality
- Careful preparation of equipment, ingredients and workstations before and after each service.
Chef de partie
ACQUARIO RESTAURANT
04.2001 - 09.2001
- VE)
- Preparation and realization of the basic preparations
- Management of supplyes and supplyings let alone of the relationship with the suppliers
- Realization of alternative recipes for customers with food intolerances
- Training and coaching of apprentices and assistant cooks
- Coordination of the preparation of the dishes and the serving
- Monitoring the correct application of hygiene and safety regulations
- Preparation of the dishes according to the number of diners
- Guarantee of impeccable service and quality
- Supervision of the preparation of recipes, portioning and serving
- Scrupulous organization of the workstations and duties of the kitchen brigade
- Preparation of the dishes with constant attention to detail and quality
- Change at the time of dishes in the menu to meet the needs or special requests of customers
- Planning and verification of cleaning and sanitizing of surfaces and equipment at the end of each activity
- Careful preparation of equipment, ingredients and workstations before and after each service
- Verification of portioning, quality and presentation of the outgoing dishes.
Chef de partie
ROMANTIK HOTEL LA PERLA
12.2000 - 03.2001
- Corvara (BZ)
- Introduction of innovative elements in the preparation of dishes
- Monitoring the correct application of hygiene and safety regulations
- Preparation and realization of the basic preparations
- Supervision of the preparation of recipes, portioning and serving
- Coordination of the preparation of the dishes and the serving
- Guarantee of impeccable service and quality
- Support the chef in the preparation of recipes
- Preparation of the dishes with constant attention to detail and quality
- Scrupulous organization of the workstations and duties of the kitchen brigade
- Planning and verification of cleaning and sanitizing of surfaces and equipment at the end of each activity
- Verification of portioning, quality and presentation of the outgoing dishes
- Careful preparation of equipment, ingredients and workstations before and after each service.
Chef de partie
ACQUARIO RESTAURANT
04.2000 - 09.2000
- Realization of alternative recipes for customers with food intolerances
- Introduction of innovative elements in the preparation of dishes
- Coordination of the preparation of the dishes and the serving
- Monitoring the correct application of hygiene and safety regulations
- Supervision of the preparation of recipes, portioning and serving
- Preparation and realization of the basic preparations
- Scrupulous organization of the workstations and duties of the kitchen brigade
- Preparation of the dishes with constant attention to detail and quality
- Careful preparation of equipment, ingredients and workstations before and after each service
- Verification of portioning, quality and presentation of the outgoing dishes
- Planning and verification of cleaning and sanitizing of surfaces and equipment at the end of each activity
- Staff training on hygiene and health regulations for food preservation.
Chef de partie
LA CIANO’ RESTAURANT, La Villa, BZ
12.1999 - 04.2000
- Guarantee of impeccable service and quality
- Training and coaching of apprentices and assistant cooks
- Coordination of the preparation of the dishes and the serving
- Monitoring the correct application of hygiene and safety regulations
- Supervision of the preparation of recipes, portioning and serving
- Preparation of the dishes according to the number of diners
- Realization of alternative recipes for customers with food intolerances
- Management of supplyes and supplyings let alone of the relationship with the suppliers
- Preparation and realization of the basic preparations
- Preparation of the dishes with constant attention to detail and quality
- Scrupulous organization of the workstations and duties of the kitchen brigade
- Change at the time of dishes in the menu to meet the needs or special requests of customers
- Planning and verification of cleaning and sanitizing of surfaces and equipment at the end of each activity
- Verification of portioning, quality and presentation of the outgoing dishes
- Careful preparation of equipment, ingredients and workstations before and after each service
- Periodic revision of the menu based on availability and prices of seasonal products
- Staff training on hygiene and health regulations for food preservation.
Chef de partie
LA CIANO’ RESTAURANT, Villa, BZ
12.1999 - 04.2000
- Guarantee of impeccable service and quality
- Training and coaching of apprentices and assistant cooks
- Coordination of the preparation of the dishes and the serving
- Monitoring the correct application of hygiene and safety regulations
- Supervision of the preparation of recipes, portioning and serving
- Preparation of the dishes according to the number of diners
- Realization of alternative recipes for customers with food intolerances
- Management of supplyes and supplyings let alone of the relationship with the suppliers
- Preparation and realization of the basic preparations
- Preparation of the dishes with constant attention to detail and quality
- Scrupulous organization of the workstations and duties of the kitchen brigade
- Change at the time of dishes in the menu to meet the needs or special requests of customers
- Planning and verification of cleaning and sanitizing of surfaces and equipment at the end of each activity
- Verification of portioning, quality and presentation of the outgoing dishes
- Careful preparation of equipment, ingredients and workstations before and after each service
- Periodic revision of the menu based on availability and prices of seasonal products
- Staff training on hygiene and health regulations for food preservation.
Chef de partie
HOTEL LA BUSSOLA
05.1999 - 09.1999
- VE)
- Preparation and realization of the basic preparations
- Monitoring the correct application of hygiene and safety regulations
- Coordination of the preparation of the dishes and the serving
- Support the chef in the preparation of recipes
- Scrupulous organization of the workstations and duties of the kitchen brigade
- Preparation of the dishes with constant attention to detail and quality
- Planning and verification of cleaning and sanitizing of surfaces and equipment at the end of each activity
- Careful preparation of equipment, ingredients and workstations before and after each service
- Verification of portioning, quality and presentation of the outgoing dishes
- Staff training on hygiene and health regulations for food preservation.
Chef de partie
LA CIANO’ RESTAURANT, Villa, BZ
12.1998 - 04.1999
- Support the chef in the preparation of recipes
- Guarantee of impeccable service and quality
- Supervision of the preparation of recipes, portioning and serving
- Monitoring the correct application of hygiene and safety regulations
- Training and coaching of apprentices and assistant cooks
- Realization of alternative recipes for customers with food intolerances
- Preparation of the dishes according to the number of diners
- Coordination of the preparation of the dishes and the serving
- Preparation and realization of the basic preparations
- Scrupulous organization of the workstations and duties of the kitchen brigade
- Verification of portioning, quality and presentation of the outgoing dishes
- Preparation of the dishes with constant attention to detail and quality
- Planning and verification of cleaning and sanitizing of surfaces and equipment at the end of each activity
- Careful preparation of equipment, ingredients and workstations before and after each service.
Chef de partie
HOLLYWOOD RESTAURANT
05.1998 - 09.1998
- Supervision of the preparation of recipes, portioning and serving
- Coordination of the preparation of the dishes and the serving
- Guarantee of impeccable service and quality
- Realization of alternative recipes for customers with food intolerances
- Training and coaching of apprentices and assistant cooks
- Creating the menu and experimenting with new recipes
- Preparation of the dishes according to the number of diners
- Preparation and realization of the basic preparations
- Support the chef in the preparation of recipes
- Monitoring the correct application of hygiene and safety regulations
- Complete inventory management, from sending orders to suppliers to receiving and correct storage
- Planning and verification of cleaning and sanitizing of surfaces and equipment at the end of each activity.
Chef de partie
HOTEL SAVOY
04.1996 - 05.1997
- Support the chef in the preparation of recipes
- Supervision of the preparation of recipes, portioning and serving
- Guarantee of impeccable service and quality
- Monitoring the correct application of hygiene and safety regulations
- Preparation and realization of the basic preparations
- Training and coaching of apprentices and assistant cooks
- Coordination of the preparation of the dishes and the serving
- Preparation of the dishes with constant attention to detail and quality
- Staff training on hygiene and health regulations for food preservation
- Verification of portioning, quality and presentation of the outgoing dishes
Chef de partie
HOTEL S. GIUSTO
12.1995 - 03.1996
- Falcade (BL)
- Coordination of the preparation of the dishes and the serving
- Training and coaching of apprentices and assistant cooks
- Monitoring the correct application of hygiene and safety regulations
- Preparation and realization of the basic preparations
- Supervision of the preparation of recipes, portioning and serving
- Guarantee of impeccable service and quality
- Support to the chef in the processing of recipese.
Chef de partie
HOTEL INTERNATIONAL
05.1995 - 10.1995
- Isola d'Elba (LI)
- Coordination of the preparation of the dishes and the serving
- Monitoring the correct application of hygiene and safety regulations
- Preparation and realization of the basic preparations
- Guarantee of impeccable service and quality
- Support the chef in the preparation of recipes
- Careful preparation of equipment, ingredients and workstations before and after each service
- Staff training on hygiene and health regulations for food preservation.
Chef de partie
DENY RESTAURANT
11.1994 - 03.1995
- Val di Zoldo (BL)
- Monitoring the correct application of hygiene and safety regulations
- Realization of alternative recipes for customers with food intolerances
- Management of supplyes and supplyings let alone of the relationship with the suppliers
- Preparation of the dishes according to the number of diners
- Supervision of the preparation of recipes, portioning and serving
- Guarantee of impeccable service and quality
- Preparation and realization of the basic preparations
- Coordination of the preparation of the dishes and the serving
- Support the chef in the preparation of recipes
- Planning and verification of cleaning and sanitizing of surfaces and equipment at the end of each activity.
Chef de partie
CASTELLO DI DIANA RESTAURANT
12.1993 - 09.1994
- Support the chef in the preparation of recipes
- Monitoring the correct application of hygiene and safety regulations
- Training and coaching of apprentices and assistant cooks
- Supervision of the preparation of recipes, portioning and serving
- Guarantee of impeccable service and quality
- Preparation of the dishes according to the number of diners
- Realization of alternative recipes for customers with food intolerances
- Preparation and realization of the basic preparations
- Planning and verification of cleaning and sanitizing of surfaces and equipment at the end of each activity
- Staff training on hygiene and health regulations for food preservation
- Verification of portioning, quality and presentation of the outgoing dishes.
Chef de partie
LA BRICOLA RESTAURANT
05.1993 - 09.1993
- Guarantee of impeccable service and quality
- Monitoring the correct application of hygiene and safety regulations
- Support the chef in the preparation of recipes
- Preparation and realization of the basic preparations
- Realization of alternative recipes for customers with food intolerances
- Staff training on hygiene and health regulations for food preservation
- Planning and verification of cleaning and sanitizing of surfaces and equipment at the end of each activity.
Demi Chef de partie
HYDE PARK HOTEL
01.1993 - 03.1993
- Preparation of the dishes with constant attention to detail and quality
- Planning and verification of cleaning and sanitizing of surfaces and equipment at the end of each activity
- Careful preparation of equipment, ingredients and workstations before and after each service
- Performing the entire process of preparing dishes, using authentic and popular recipes that led customers to repeatedly return to the restaurant
- Performing tasks outside of your role to support colleagues and structure.
Commis de cusine
HOTEL CONCORDIA
06.1992 - 09.1992
- Search for customer satisfaction through a high level of attention to service
- Carrying out activities paying attention to detail and ensuring precision in execution
- Analysis of the assigned work and identification of criticalities
- Collaboration with colleagues in the execution of assigned tasks.
Commis de cuisine
HOTEL CONCORDIA
06.1992 - 09.1992
- Search for customer satisfaction through a high level of attention to service
- Carrying out activities paying attention to detail and ensuring precision in execution
- Analysis of the assigned work and identification of criticalities
- Collaboration with colleagues in the execution of assigned tasks.
Commis de cuisine
VILLA MABAPA RESTAURANT
04.1992 - 05.1992
- Food handling and storage in accordance with hygiene and food safety standards
- Provision of tools and equipment for setting up cooking and serving lines
- Maintenance of standards of cleanliness and hygiene in the kitchen according to HACCP regulations
- Organization of the work plan in a short time according to instructions and needs of the cook
- Maintenance of standards of cleanliness and hygiene in accordance with the regulations
- Washing, cleaning and processing of fish products, crustaceans and molluscs
- Preparation of the line according to the instructions received from the chef
- Cleaning and organization of workstations, tools and kitchen machinery.
Commis de cuisine, DA SECONDO RESTAURANT
11.1991 - 12.1991
- Provision of tools and equipment for setting up cooking and serving lines
- Food handling and storage in accordance with hygiene and food safety standards
- Maintenance of standards of cleanliness and hygiene in the kitchen according to HACCP regulations
- Washing, cleaning and processing of fish products, crustaceans and molluscs
- Maintenance of standards of cleanliness and hygiene in accordance with the regulations
- Portioning and serving according to the cook’s instructions
- Cleaning and organization of workstations, tools and kitchen machinery
- Preparation of the line according to the instructions received from the chef.
Aiuto
cuoco, HOTEL CONCORDIA
06.1991 - 09.1991
- Maintenance of standards of cleanliness and hygiene in the kitchen according to HACCP regulations
- Provision of tools and equipment for setting up cooking and serving lines
- Food handling and storage in accordance with hygiene and food safety standards
- Quality control of the ingredients by eliminating any damaged products
- Arrangement of utensils and crockery in the dedicated housings to maintain order in the kitchen
- Maintenance of standards of cleanliness and hygiene in accordance with the regulations
- Cleaning and organization of workstations, tools and kitchen machinery
- Washing, cleaning and processing of fish products, crustaceans and molluscs
- Washing and sterilization of utensils and dishes
- Preparation of the line according to the instructions received from the chef
- Organization of the work plan in a short time according to instructions and needs of the cook.
Segretaria, S.A.C.M
06.1990 - 09.1990
- Careful listening to indications and requests, proceeding to the proposal of targeted actions
- Rapid proposal of solutions to unforeseen and problematic in the work activity
- Work organization and time optimization to reduce tim
S.A.C.M
06.1990 - 09.1990
- Careful listening to indications and requests, proceeding to the proposal of targeted actions
- Rapid proposal of solutions to unforeseen and problematic in the work activity
- Work organization and time optimization to reduce time loss.
Education
DEGREE -
IMPORT
1990-10
DEGREE CATHERING -
1993-06
HOTEL -
Ial-Cisl
1993-05
CATHERING AND - HOTEL MANAGEMENT
Chef de cuisine
2012-07
PDP - Strategic Hospitality Management
PDP
2017-07
PDP - Hospitality Financial Management
Cornell University
2018-07
Certificate, "Analisi sensoriale" and Mistery Client ASSENSO, Pordenone -
2020-07
PDP - Managment
Cornell University
Ithaca - NY07.2017
Skills
- Elements of hotel management
- Knowledge of hotel industry laws and regulations
- Languages:
English - B2
Italian - Mother tough
German - A1
French - A1
- Hospitality Industry Knowledge
- Operations Management
- Guest Experience
- Food and Beverage Management
Timeline
Hotel Director
Costa Crociere S.p.A
03.2016 - Current
F&B Director
Costa Crociere S.p.A
02.2012 - 03.2016
Assistant F&B Director
Costa Crociere S.p.A
12.2010 - 03.2012
Chef De Partie
Costa Crociere S.p.A
04.2008 - 12.2010
Chef De Partie
RESTAURANT BISTROT DE VENISE
01.2006 - 03.2008
Chef de partie
ST. HUBERTUS RESTAURANT 3 star Michelin, S. Cassiano, BZ
06.2004 - 09.2004
Chef de cuisine
Fossa Mala Restaurant
03.2004 - 02.2006
Chef De Partie
ANNA STUBER RESTAURANT 1 star Michelin
12.2002 - 04.2004
Chef de partie
Different Gordon Ramsey's Restaurant
10.2002 - 12.2002
Chef de partie
Acquario Restaurant
04.2002 - 09.2002
Chef de partie
ROMANTIK HOTEL LA PERLA
12.2001 - 03.2002
Chef de partie
ACQUARIO RESTAURANT
04.2001 - 09.2001
Chef de partie
ROMANTIK HOTEL LA PERLA
12.2000 - 03.2001
Chef de partie
ACQUARIO RESTAURANT
04.2000 - 09.2000
Chef de partie
LA CIANO’ RESTAURANT, La Villa, BZ
12.1999 - 04.2000
Chef de partie
LA CIANO’ RESTAURANT, Villa, BZ
12.1999 - 04.2000
Chef de partie
HOTEL LA BUSSOLA
05.1999 - 09.1999
Chef de partie
LA CIANO’ RESTAURANT, Villa, BZ
12.1998 - 04.1999
Chef de partie
HOLLYWOOD RESTAURANT
05.1998 - 09.1998
Chef de partie
HOTEL SAVOY
04.1996 - 05.1997
Chef de partie
HOTEL S. GIUSTO
12.1995 - 03.1996
Chef de partie
HOTEL INTERNATIONAL
05.1995 - 10.1995
Chef de partie
DENY RESTAURANT
11.1994 - 03.1995
Chef de partie
CASTELLO DI DIANA RESTAURANT
12.1993 - 09.1994
Chef de partie
LA BRICOLA RESTAURANT
05.1993 - 09.1993
Demi Chef de partie
HYDE PARK HOTEL
01.1993 - 03.1993
Commis de cusine
HOTEL CONCORDIA
06.1992 - 09.1992
Commis de cuisine
HOTEL CONCORDIA
06.1992 - 09.1992
Commis de cuisine
VILLA MABAPA RESTAURANT
04.1992 - 05.1992
Commis de cuisine, DA SECONDO RESTAURANT
11.1991 - 12.1991
Aiuto
cuoco, HOTEL CONCORDIA
06.1991 - 09.1991
Segretaria, S.A.C.M
06.1990 - 09.1990
S.A.C.M
06.1990 - 09.1990
DEGREE -
IMPORT
DEGREE CATHERING -
HOTEL -
Ial-Cisl
CATHERING AND - HOTEL MANAGEMENT
Chef de cuisine
PDP - Strategic Hospitality Management
PDP
PDP - Hospitality Financial Management
Cornell University
Certificate, "Analisi sensoriale" and Mistery Client ASSENSO, Pordenone -
PDP - Managment
Cornell University
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